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Sunday, April 27, 2014

As we approach CSA basket time, I am trying to clean up everything I froze last summer. We had lots of zucchini, which we all know makes great bread. I wanted something just a little different than traditional zucchini bread. With a couple of overripe bananas on the counter, I wondered about zucchini and banana bread. With a search, I found this recipe. Since frozen zucchini is pretty wet, I was concerned about this bread baking evenly. Why not make a cake instead of a bread? I am so glad I did, this was a moist and delicious cake.

In a large bowl, mix together 1
1/2 cups flour, baking soda, baking powder and salt. In another bowl,
beat together bananas, zucchini, sugar, egg and melted butter. Stir the
banana/zucchini mixture into the flour mixture just until moistened.
Spoon batter into prepared loaf pan.

In a small bowl, mix together
brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon
butter until mixture resembles a coarse crumble. Sprinkle topping over
bread.

Bake for 50-60 minutes or until an inserted toothpick come out clean. Allow cake to cool before serving!

You know how I am always on the hunt for anything banana and this looks super yum! Hope you are enjoying Spring. I always wonder about storms your way and hope you and your family are doing well. Hugs from Idaho!!!!

About Me

I am a 50 something midwesterner. I love to cook, travel and garden. I collect spoons, a collection started by my mother. My blog is a creative journey through my cookbook collection (over 100), my clippings, newly found recipes and baking groups. I would love to hear from you. I love receiving comments on my blog! My e-mail is lakegirlatheart@hotmail.com.